Not familiar with praline? It’s just a fancy word for crushed hazelnuts and almonds with sugar. So, really, nothing to rave about IN THEORY. But then in practice, it’s a whole different thing. I don’t know what makes this particular combination so appealing, but it does. Kind of like Nutella being so much more than the sum of its ingredients. Come to think of it, what praline and Nutella have in common is hazelnut. Maybe *that’s* the key…
Anyways, I don’t know if you remember when I was telling you about how I always got around to posting holiday recipes just a bit too late? This is one of those times. So… yeah. Just a couple months late on the whole truffle madness. But you can always bookmark them for next Christmas. Or, we can just decide, as a team, that there is something to celebrate this week. Like the end of February, the shortest month of the year. That’s gotta be something, right?
Or a particularly spectacular snowstorm hitting your area?
I’ve got one: I’m on vacation! Like, at the beach, almost. So there you have it. I’ve got my reason to celebrate. What’s yours?
Prep time: 45 minutes + 2 h chilling
Cooking time: 10 minutes
Yields 50 truffles
- 1 lb good quality dark chocolate (75% cocoa for me)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3.5 oz praline (about 3/4 cup)
1. Melt the chocolate and heavy cream in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat, stir in the vanilla extract, then refrigerate for 2 hours.
2. Spread the praline on a plate. Roll the dough into cherry-size balls between your palms, then roll into the praline, pressing gently with your fingertips so the praline is incrusted into the truffles. Store in an airtight container at room temperature.
- You can adjust the size of the truffles, but I find the cherry size to be just what the doctor ordered.
- Halve the measurements for a reasonable amount of truffles.
- Can’t find praline at your grocery store? I’m sure you can find tons of easy recipes online, since the ingredient list is so simple.
Source: clementine cuisine original.